Posts by TheCakeDude

Sounds like youve dodged a bullet for your first topsy turvy! My first one I had to re-do the top 2 tiers because I cut the angle too sharply and the weight of the fondant made them crumple over. Since then I havent had any problems with...

At my bakery we charge $1.50/ea or $15 per dozen. We're in a pretty small town, so you may even get more in a bigger city. Hope that helps!

I found the same thing out a few weeks ago when doing a cupcake tower. I ended up putting the cake on a Wilton cake plate (the kind used for columns with feet on the bottom) and that gave it the lift it needed! Hope that helps!

Wow, I really AM jealous! At my bakery a busy weekend would be 5 wedding cakes and a dozen or so birthday cakes... But then again, I am the only decorator there, so that keeps me pretty busy! Not to mention Ive only done cakes for 6...

The recipe I use is for a 50 Lb batch, but im sure you could scale it down or find a similar recipe in smaller sizes. Its 5 lbs butter, 5 lbs brite white, 16 lbs sweetex, 30 lbs powdered sugar, 4 oz water, 4 oz vanilla extract, 1 oz...

I haven't tried it yet, but I read somewhere that if you spread a thin layer of piping gel over it completely, laying on parchment paper, say, and then place on the cake. It gives it a shiny appearance, so you may or may not want to do...

The first time i put a cake with fondant accents in the fridge, the next morning they were all droopy! I havent put a fondant cake in the fridge since, and have never had problems. The fondant seals the cake in and keeps it fresh for...

Ive seen a site before where they shipped them out....It said they take it to the airport and check it in like luggage! Im sure its very expensive, so I would think unless the cakes are ridiculously amazing, not many would want to pay...

Maybe drop a flower nail or two in the bottom for a makeshift heating element....

I would probably stack a few squares and maybe a round or two and then carve away. Maybe RKT for the top of the tower? Is is gonna be wrapped in fondant?